onion stock.

Execution:

  1. toast the spices.

  • Toast the black peppercorn and coriander in a small sauté pan until warm and fragrant, set aside.

2. char and caramelize the onions.

  • Preheat an oven to 250°F

  • In a cast iron pan, set over high-heat, char the inner side of each onion until fully black.

  • Place the onions, charred side down onto a baking tray lined with parchment paper, add the toasted spices, thyme, bay leaf, white wine and garlic to the tray as well.

  • Wrap the tray, tightly with aluminum foil and place into the oven, allow to cook for 12-14 hours.

3. cook the stock.

  • Add all the contents of the baking tray into a stockpot, cover with cold water and allow to cook for 3 hours.

  • Prepare an ice bath, strain the stock through a chinois lined with cheesecloth into a separate container.

  • Place the container into the ice bath and allow to cool to room temperature.

  • Store in the fridge for one week, up to 3 months in the freezer.

Ingredients:

  • 3kg onions, cut in half, unpeeled.

  • 200g white wine.

  • 2 garlic cloves.

  • 2 sprig thyme.

  • 1 bay leaf.

  • 1 tbsp canola oil.

  • 1 tsp black peppercorns.

  • 1 tsp dark coriander seeds.

Equipment:

  • stockpot.

  • baking tray.

  • cast iron pan.

  • aluminum foil.

Yield: